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Categories:Viewed: 38 - Published at: 2 years ago
Ingredients
- 1 big can cooked sweet potatoes
- 1 tsp. salt
- 1/4 c. firmly packed brown sugar
- 1/4 c. soft butter or margarine
- 1 (10 oz.) pkg. frozen raspberries, thawed (undrained)
Method
- Arrange sweet potatoes in a lightly greased 13 x 9 x 2-inch casserole.
- Combine brown sugar and butter in a small bowl, mixing well.
- Spread brown sugar mixture over sweet potatoes.
- Top with raspberries and juice.
- Bake, uncovered, at 350° for 25 minutes, spooning raspberries and juice over potatoes occasionally.
- Makes 8 to 10 servings.
